Indonesian traditional sweet treat made from ingredients that easily available to us, such as rice flour, glutinous rice flour, coconut, and palm sugar. So many of our traditional Indonesian “cakes” are lactose-free and gluten-free. Including this recipe.

This pudding is really nice and yields a lot! The pudding itself is not too sweet. The sweetness comes from the coconut milk sauce that has palm sugar in it.

To make the “pudding” set, we use agar powder. Agar or agar-agar is made from algae, thus making this recipe vegan too!


Are you familiar with pandan leaf? Pandan leaf has a very nice sweet smell. Pandan is used in cooking, to infuse its nice smell to cakes, sauces, etc. Including in the pudding of this recipe!

I have a pandan plant in front of my house. So whenever I need it, I just pick one or two leaves. But, if you don’t have one, don’t worry. We now have bottled pandan extract that has exactly the same aroma with the real thing.

So, to make this pudding, you’ll need agar powder, palm sugar, coconut milk, rice flour, pandan extract, sugar, some salt and water.

While fresh coconut milk is easily available here in Indonesia, I still use this packaged one for the convenience of it. It is shelf-stable so I can store them in my cupboard and less hassle then if I have to squeeze freshly-shredded coconut. Plus, it is probably easier for you guys, my reader, to get packaged coconut milk than fresh coconut milk.

I made this pudding into two layers to make it pretty! First, we made the white layer by mixing agar powder, rice flour, sugar, and salt with water. And cooked it up to boil. It thicken.

Put the mixture in a baking sheet. Now, because of the agar powder, the mixture set when the temperature comes down.

Next, we repeat the same process again, but with a slight difference. Now with all the same ingredients, plus we added a little bit of pandan extract.

In the pandan extract that I have, it also has green coloring in it. If somehow yours doesn’t, you can add the coloring yourself. You can even make it pink, or blue. Hehehe.

When we let them set nicely, we made the sauce. It’s easy peasy. If you use palm sugar in this cylinder form like I use, you’ll need to slice them so they’ll mix easier. Mix the palm sugar and coconut milk and water. I also use pandan leaf (but you can skip it if you don’t have pandan). Just bring them to boil and make sure all those palm sugar has dissolved.

I’m telling you… It yields a lot. My family cannot finish it in one day. Hehehe.. So, if you wanna try it and not sure you’ll like it or not, make half of the recipe. Adjust your baking sheet, use smaller ones so the pudding can still have a nice height.

Rice Flour Pudding with Coconut Milk Sauce

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Rice Flour Pudding with Coconut Milk Sauce

Ingredients

  • For the white layer:
  • 1 pack (7 g) of agar powder
  • 80 g rice flour
  • 100 ml thick coconut milk
  • 600 ml water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • For the green layer:
  • 1 pack (7 g) of agar powder
  • 80 g rice flour
  • 100 ml thick coconut milk
  • 600 ml water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp pandan extract
  • green food coloring (if the pandan extract don’t have green coloring already)
  • For the sauce:
  • 100 gr palm sugar
  • 200 ml coconut milk
  • 300 ml water
  • 2 tbsp sugar

Instructions

  1. For the white layer: mix agar powder, rice flour, coconut milk, water, sugar and salt, Bring them to boil. It’ll thicken. Put the mixture into baking sheet. Let it set.
  2. For the green layer: mix agar powder, rice flour, coconut milk, water, sugar, salt, and pandan extract. Bring them to boil. It’ll thicken. Put the mixture into baking sheet above the white layer. Let it set.
  3. For the sauce: Mix palm sugar, coconut mil, and water, bring to boil. Let cool.
  4. To serve: Cut the pudng into cubes, put them in a bowl, add some sauce.
https://indonesiankitchendiary.com/rice-flour-pudding-with-coconut-milk-sauce/